Smoky Black Bean Soup

In honor of October and fall, I made my first batch of soup for the season!  I adapted this recipe from a Cooks Illustrated soup recipe but added my own twist--specifically three smoky ingredients.  The guajillo chili pepper, smoked ham and chipotle chili powder all add an amazing smoky flavor that is perfect with black beans.  If you want to omit the guajillo or substitute some other dried chili, feel free!  Also, you could easily make this vegetarian by omitting the ham and substituting vegetable broth.


Ingredients:

• 1 cup dried black beans, soaked for 6 hours (or overnight) and rinsed 
• 2 and 1/2 cups water
• 1 bay leaf
• 1 dried guajillo chili pepper (optional)
• pinch of baking soda
• 1/2 tsp table salt
• 1 - 2 tbsp vegetable oil
• 1 onion, chopped
• 1 red bell pepper, chopped
• 1 medium carrot, peeled and chopped
• 2 minced garlic cloves
• 1/2 tsp ground coriander
• 1/2 tsp ground chipotle chili powder
• 1/2 tsp kosher salt
• black pepper
• 2 - 3 oz chopped smoked ham
• 2 cups chicken broth

First, cook the soaked beans with the bay leaf, guajillo pepper, baking soda, and 1/2 tsp table salt in 2.5 cups of water in a saucepan for 30 - 40 minutes until tender.  Do not drain the cooking liquid, but remove the bay leaf and guajillo pepper.  Meanwhile, chop the vegetables and heat the oil in a large saucepan or Dutch oven.  Add the onion, bell pepper, and carrot; sprinkle with 1/2 tsp kosher salt and some black pepper.  Saute until slightly golden, about 8 - 10 minutes.  Add the garlic and remaining spices, stirring around in the pan for 1 minute.  Then add the beans (in their cooking liquid) plus the ham and chicken broth.  Finely chop the guajillo pepper and add it to the pot.  Simmer for 30 minutes.  I used an immersion blender to add some body to the soup, but you could instead puree 1- 2 cups of the soup in a regular blender or food processor.  Serve with a dollop of sour cream and/or some chopped green onion.  Enjoy!